How-To: Make a Roux

Step 1: Make a Light Roux

Step 2: Stir the Butter and Flour

Stir constantly with a wooden spoon in a figure-eight motion for even cooking.

Step 3: Use the Roux

In 3 to 5 minutes, you'll have a light roux that should puff slightly. Use this for white sauces, like white pepper gravy or a Bechamel for mac and cheese.

Step 4: Brown Roux

For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. After about 6 or 7 minutes it will smell a little nutty and turn pale brown.

Step 5: Dark Roux

If you take it even further, about 8 to 15 minutes or longer, you'll get a dark roux. This is great for Cajun and Creole cooking. The longer the roux cooks, the less thickening power it has in the end.

Step 6: Let It Cool

No matter what the color, let it cool slightly before adding a liquid, like stock or milk. Use a whisk to incorporate and simmer to desired thickness.